Name: Sour Cream and Apricot Syrup Cake
Prep time: 15 min
Cook time: 75 min
Yield: Makes 8
Ingredients: Cake; 250 g softened butter; 1 cup caster sugar; 4 eggs; grated zest of 1 orange; 2 ¼ cups self-raising flour; ½ cup semolinana; 1 cup lite sour cream; 410 g can Wattie's Apricot Halves in Clear Juice, drained (reserve juice for Apricot Syrup); icing sugar to dust (optional); reserved apricot juice; juice from 1 orange; ½ cup sugar

For a delicious afternoon tea or dessert treat, try this − everyone will be impressed.

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Makes 8

Prep Time 15 minutes

Cook Time 1 hour 15 minutes

Easy

Ingredients

Cake

250 g softened butter

1 cup caster sugar

4 eggs

grated zest of 1 orange

2 ¼ cups self-raising flour

½ cup semolinana

1 cup lite sour cream

410 g can Wattie's Apricot Halves in Clear Juice, drained (reserve juice for Apricot Syrup)

icing sugar to dust (optional)

Apricot Syrup

reserved apricot juice

juice from 1 orange

½ cup sugar

NUTRITION INFORMATION: Average Quantity per Serving

Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.

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INGREDIENTS

Made with

Apricot Halves in Clear Juice

Sun-ripened and picked at their peak, Wattie's apricots have captured natural goodness with that sweet, tangy flavour.

Method

Step 1

1. Preheat the oven to 180°C. Grease a 22cm deep cake tin and line the base with baking paper. Cream butter and sugar until light and fluffy. Beat in the eggs, one at a time. Stir in the grated orange zest.

Step 2

2. Sift self-raising flour and fold into the creamed mixture with semolinana and lite sour cream.

Step 3

3. Turn into prepared tin. Arrange the Wattie's Apricot Halves evenly on the top.

Step 4

4. Bake for 1 1/4 hours or until cooked. To test, carefully insert a skewer or toothpick into the centre of the cake. It should come out clean when removed.

Step 5

5. To make Apricot Syrup: heat the reserved apricot juice, orange juice and sugar, stirring until the sugar dissolves. Bring to the boil and continue boiling until the syrup is reduced by half.

Step 6

6. Once the cake is cooked allow to stand for 5 minutes. Slowly pour the syrup over the cake while hot and in the tin. Cool in the tin before turning out. Dust with icing sugar before serving if wished.